Spice roast carrot and coconut salad
Serves – 4 people
Prep Time – 30 minutes
Cooking Time – 20 minutes
Ingredients – Carrots
- 1 packet of McCain Baby Carrots – cooked as per packet instructions
- 3 tbs olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- 1 tsp raw sugar
Ingredients – Salad
- 250g baby spinach
- 1 small Spanish onion – halved and sliced
- Seeds of 1 pomegranate
- ½ cup of Bombay mix
Ingredients – dressing
- 1/3 cup coconut milk
- Zest of 1 lime
- Salt and pepper
Method
- Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
- Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
- Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
- Drizzle dressing over the top of the salad and serve immediately.